Preparation

Roast the acorn squash for 35 minutes. Spoon out the middle and set aside. Discard the skin.

Add coconut oil to a skillet. Saute onion and garlic in a skillet over medium heat for 3-5 minutes and set aside.

In a large pot, boil cauliflower florets in vegetable broth and water until soft. Transfer the cauliflower into a blender and puree with non-dairy milk, garlic and onions. Season with nutmeg, salt and pepper. Reduce heat to low on stove top and add the cauliflower mixture back into the vegetable broth.

Add acorn squash mixture into the pot and stir, add more salt and pepper to taste.

While that is coming together, evenly spread the pumpkin seeds over a lined baking sheet. Roast for approximately 5 mins or until they are light brown in color.

With an immersion blender, puree everything until there are no clumps and the bisque is creamy. Alternatively, ladle the soup into a powerful blender or food processor until the same consistency is achieved.

Top with roasted pumpkin seeds, sea salt and a tiny drizzle of olive oil.